Wedge Salad

When I see a Wedge Salad on a restaurant menu I usually order it. I love a good wedge salad! Since there has been no dining out, I decided the wedge salad was something I could easily make.

Of course it is simple, but I never thought about making this at home.

1 Head of Iceberg Lettuce

1 Roma Tomato

4 slices of bacon, cooked, and chopped up

Dressing

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1/2 c buttermilk

3/4 c mayonnaise

3/4 c sour cream

1 c blue cheese crumbles (divided)

4 cloves garlic, minced

1 tbsp Worcestershire

Whisk all ingredients together, except for 1/2 c blue cheese crumbles. Taste and add salt & pepper to taste. Refrigerate for an hour or overnight to allow the flavors to develop.

Assemble the salad: slice the lettuce into quarters (I wrap one half and save it for later in the week.) Place a dollop of dressing on each place, this will keep the wedge in place without sliding. Set a 1/4 wedge on each plate. Top with tomatoes, bacon, and dressing. Then drop the last 1/2 c of the crumbled blue cheese over the top.

I served this with burgers, but the Wedge goes with anything!!